(WTNH)– General Manager Susan Jaskot and Owner Traci Planinshek from Dockside Seafood and Grill celebrate summer by showing us how to make lobster pot pie.
There will be live music on Sunday of Labor Day weekend and outdoor seating.
Jaskot and Planinshek are step-sisters that purchased the restaurant 6 years ago. Traci is a high school culinary arts teacher in North Haven and Susan runs the restaurant full time.
Dockside Seafood and Grill is located at Bruce and Johnson Marina at 145 Block Island Road in Branford. For more information, go to docksidebranford.com.
Lobster Pot Pie Recipe:
Dockside Seafood & Grill
Makes 15 8oz. casserole dishes
2 Qts Water
4 Stalks Celery
½ Medium Onion
Put all of the above ingredients into a stock pot and boil for 10 minutes
Drain, discard solids, stock put back into the stock pot
2 Corn cobs, kernels removed
2Qts Heavy cream
4 Bay leaves
3 oz. Cream sherry
3 oz. Lobster base
4 oz. each Lobster
2 sheets Puff Pastry
Flour for dusting
Bring stock to a boil, add corn, onion and bay leaves, and boil for 5 minutes. Add celery, carrots and heavy cream, cook until carrots are tender (7 to 8 minutes). Whisk in lobster base and sherry cook another 8 to 10 minutes. Meanwhile, peel and dice your potatoes to bite size and boil until tender, set aside. Make roux, melt butter and add flour, cook for a few minutes stirring constantly. Whisk the roux into the stock pot, let cook about 7 to 8 minutes or until it thickens. Add your potatoes and portion into casserole dishes. At this point they can be covered and frozen or refrigerated until ready to eat. This can be refrigerated for 2 or 3 days.
When you are ready to serve, flour a surface, roll out puff pastry until paper thin. Use the casserole dish to trace the shape and size of the dish on to the dough. Microwave pot pie for a few minutes until hot, add lobster meat to filling, then cover with the dough. Make three slits across the dough and place onto of the casserole dish, pinching the dough to the sides of the dishes. Bake casserole for 10 to 12 minutes in an oven at 350* or 3 to 4 minutes in a convection oven. Pastry should be golden brown.